BAKED GOODS | sudbury

CONTEST RULES

(ALL baked/food entries MUST be accompanied by a 3x5 recipe card)

JAMS AND JELLIES

Only one jam and one jelly per entrant.
Amateur’s ONLY – No commercial businesses please.
Entries must be from scratch using fresh ingredients.
Submit two ½ pint jars – one for display and one for tasting.

CAKES

This competition is open to all cake decorators.
Divisions:

Youth – ages 6-14

Adult – non –professional, decorators who primarily decorate cakes for family/friends

Adult – professional, those who sell their cakes or teach cake decorating
No commercial or box mixes. All entries must be made from scratch including frosting.
Entries must be in the form of a full sheet cake, layered cake, or tiered cake. (no slices)
Entries must be the sole work of the entrant. NO team work other than adult supervision for Youth.

PIES

Two categories:

One crust

Two crust
All entries must be in a non-returnable 9” pie pan.
Using fresh fruits will be one of the criteria for judging.
All entries must be made from scratch including pie crust.

Two divisions:

Youth – ages 6-14

Adult- non –professional (those who bake for family/friends)
No commercial or box mixes – all entries must be from scratch.
Entrants must submit one dozen cookies on a non-returnable plate.

BREAD

Categories:

White (must include yeast)

Other (such as grains)

Tea Loaves/Muffins

Submit two loaves of bread or six muffins.
Bread machine may be used to process dough ONLY.

SALSAS AND PICKLES

Salsa, pickles, and piccalilli must be made from fresh ingredients.
Submit two (2) one pint jars. One for display and one for tasting.
ALL ENTRIES MUST BE RECEIVED BY 9:30 a.m.
JUDGING WILL TAKE PLACE AT 11:00 am.
EXHIBITS MAY BE REMOVED AFTER 4:00 PM.

Baked goods Competition at the Grange Hall

Application form for Competitions.

Refer to the Competition categories above, complete the form and submit.

Jams, jellies and baked goods - Grange Hall Competition

We are well into the summer and hopefully your vegetables are almost ready for the Grange Hall competition! Here are the Rules, the ctegories and the judging criteria and the application form. Good Luck.

CLASS AND CATEGORY

CLASS I

Jams – Judged by Dan Dillon – Former CEO of Welch’s

Color, Consistency and Taste - 33 1/3 each

Jellies – Judged by Dan Dillon – Former CEO of Welch’s

Color, Consistency and Taste - 33 1/3 each

CLASS II

Cakes – Judged by Judy Honens

Presentation, Texture and Taste - 33 1/3 eah

Cupcakes – Judged by Fireman/EMT Mike Hamill

Presentation, Texture and Taste - 33 1/3 each

Pies – Judged by Bill Turner – Pastry Chef Wayside Inn

Seasonal Fruit, Crust and Taste - 33 1/3 each

Cookies – Judged by Barbara Bahlkow

Originality, Appearance and Taste - 33 1/3 each

Bread – Judged by Jackie Bausk – 375th Committee Member

Texture and Taste - 50 each

CLASS III

Pickling/Piccalilli – Judged by June Allen – Sudbury Grange

Originality and Taste - 50 each

CLASS IV

Backyard Eggs Judged by Eva MacNeill – Nobscot Farm

Color and Shape - 50 each

CLASS V

Vegetables - Arranged in a basket – Judged by Lee Swanson

Originality of display, Color Interest and Proportion - 33 1/3 each

CLASS VI

Salsa – Judged by David Ashley – Ashley Foods – Mad Dog Hot Sauce

Presentation, Texture and Taste - 33 1/3 each

JUNIOR CLASS - Ages 6 - 14

Eggs –Four Eggs Painted and Displayed – Judged by Abigail MacNeill

from Noscot Farm

Originality and Arrangement - 50 each

Vegetables – Decorated and Displayed – Judged by Lee Swanson

from the Sudbury Grange

Originality and Appearance - 50 each

Cupcakes – Decorated – Judged by Judy Honens

Appearance and Taste.

Sudbury, MA 1639 - 2014

375th anniversary

Olde Time Family Fair

August 23, 2014

Field Day and Fireworks

September 6, 2014

Baked goods Competition at the Grange Hall